EATING LOCAL ALSO means eating in season, which in Maine provides great opportunity for a varied diet and also a challenge to figure out just what to do with the bounty (or perhaps, in late winter and early spring, the scarcity) that the local harvest provides. Here are some ideas to guide you through four seasons of eating what is ripest and most available all year long. In this third of four posts, we are featuring recipes that use produce from Maine; and many of the other ingredients—like dairy, honey, maple syrup, flour, sunflower seeds, even sea salt—are also produced in Maine and can be found at your local farmers’ market, natural food store or co-op, if not direct from the farmer. Take on an extra challenge and see how “local” you can make your plate! Or simply savor the seasons and enjoy all that Maine farms—or your own backyard garden—have to offer.
Summer: dress up your veggies
Maine boasts so much delicious abundance in the summer, we just couldn’t pick just one to focus on! So here are two dressing and dip ideas that feature peak harvest ingredients and will help make your summer salad and grilled veggies shine. Both are also great on fish.
Blueberry-basil vinaigrette
½ cup extra virgin olive oil
⅓ cup fresh or frozen blueberries
3 tbsp cider vinegar or lemon juice
2-3 tsp maple syrup
½ tsp sea salt
1 tbsp basil (or another fresh herb)
Place all ingredients in a blender and blend until smooth. Great on fresh veggie salads!
Roasted tomato & tahini dip/dressing
12 cherry tomatoes
⅓ cup tahini
1 ½ tbsp cider vinegar
Large pinch cayenne pepper
1/2 tsp fine sea salt
Fresh herbs: parsley, cilantro, basil, thyme and/or dill (optional)
Prepare a grill for medium-high heat cooking. Thread cherry tomatoes onto two metal skewers and grill, turning frequently, until the skins begin to char and tomatoes are tender but not bursting, 4 to 5 minutes (alternately, place the tomatoes on a toaster-oven tray and broil 4-5 minutes). Place in a blender with tahini, vinegar, salt and cayenne, and blend until smooth; add water a tablespoon at a time until dressing is a little thicker than heavy cream. Stir in finely chopped fresh herbs, if you choose. Great drizzled on grilled veggies!
